A delightful and moist apple loaf with a cinnamon crumble topping, perfect for breakfast or a sweet snack.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a large mixing bowl, beat the eggs until fluffy using an electric mixer.
Beating the eggs well incorporates air, making the loaf lighter.
Add the oil and vanilla extract to the eggs and mix until combined.
Mixing the wet ingredients thoroughly ensures an even texture.
Mix in the baking soda, salt, and cinnamon until evenly distributed.
Ensure the spices are well mixed to avoid clumps.
Gradually add the flours and sugar, mixing on low speed until just combined.
Mixing on low speed prevents overmixing, which can make the loaf dense.
Fold in the chopped apples gently using a spatula.
Folding gently keeps the apple pieces intact for a better texture.
Pour the batter into the prepared loaf pan, smoothing the top.
Smoothing the top ensures even baking.
In a small bowl, mix the topping ingredients: flour, sugar, cinnamon, and butter until crumbly.
Using cold butter helps create a crumbly texture.
Sprinkle the topping evenly over the batter in the pan.
Distribute the topping evenly for a consistent crust.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
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